This Stovetop Creamed Corn is a satisfying side dish you can make any day of the week. It uses simple ingredients like frozen or canned corn, heavy cream, onion, salt, and pepper. It’s easy to make and sure to be eaten.
Because you can whip it up in no time, this creamed corn recipe is perfect to make for any dinner or any occasion. Consider it a year-round go-to side dish. It goes well with baked chicken in the fall or barbecue in the summer when you don’t want to turn on the oven.
But, it’s not quite as rich and crave-worthy as this slow cooker creamed corn which is far more indulgent, which makes it perfect for the holiday spread. And if you want a green vegetable side that will make everyone nearly addicted, try these crack green beans.
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Why You’ll Love This Recipe…
- Who doesn’t love sweet corn swimming in a creamy, buttery, velvety-smooth sauce? Every bite is delicious.
- It’s so quick and easy to make in just 20 minutes with less than 10 ingredients, including salt and pepper. And best of all, you probably already have most of these ingredients.
- It’s simple enough for weeknight dinners, but good enough for Christmas or Thanksgiving dinner too.
Ingredients
- Corn – We used frozen corn, but canned corn will work too.
- Heavy Cream – Makes the sauce rich and creamy.
- Milk
- Butter – unsalted butter.
- Flour – To thicken the sauce.
- Onion – White or yellow.
- Sugar
- Salt
- Pepper
See the recipe card for quantities.
How to Make Stovetop Creamed Corn with Heavy Cream
Melt the butter in a large skillet over medium heat.
Add the onion and cook for 4 to 5 minutes, until softened.
Sprinkle the flour over the onions and stir constantly for about 1 minute.
Slowly pour in the milk and heavy cream, stirring well to keep the sauce smooth.
Add the corn, sugar, salt, and black pepper. Stir to combine.
Reduce the heat to medium-low and simmer for 10 to 12 minutes, stirring occasionally, until the sauce thickens and the corn is heated through.
Lightly mash some of the corn using the back of a wooden spoon to help thicken the mixture while leaving most of the kernels whole.
Cook for another 2 to 3 minutes, then taste and adjust the seasoning before serving.
Top Tip
Want to make the corn extra creamy? Don’t skip this step. Mash a small portion of the corn kernels to release their natural starch. This will help make the dish creamier without losing that delicious corn texture.
Storage
Store leftover stovetop creamed corn in an airtight container or zipper bag in the refrigerator for up to 4 days.
Reheat on the stovetop or in the microwave. If it’s too thick, add a splash of milk.
Other No Bake Desserts You’ll Love
- No Bake Mixed Berry Cheesecake
- Strawberry Rice Krispie Treats
- Lemon Mousse Recipe
- Strawberry Cheesecake Dip
- Easy Oreo Delight
FAQ
Absolutely. Use whichever you like most. If you use frozen corn, there’s no need to thaw it. And if you use canned corn, be sure to drain it well.
Yes! You can make this creamed corn recipe up to 2 days in advance. Just store it in the fridge in a sealed container. Reheat it over low heat, stir occasionally, and if it’s too thick, add a bit of milk.
If your creamed corn is too thin, allow it to simmer a bit longer while stirring frequently. You can also make a little slurry with a teaspoon of flour and milk. Stir it into the sauce.
Creamed Corn Recipe
Ingredients
- 5 Cups Frozen Corn
- 3 Tbsp Unsalted Butter
- 1 Small Yellow Onion Finely Diced
- 2 Tbsp Flour
- 1 ½ Cup Milk
- ½ Cup Heavy Cream
- 1 Tbsp Sugar
- ½ Tsp Kosher Salt
- ¼ Tsp Black Pepper
Instructions
- Melt the butter in a large skillet over medium heat.
- Add the onion and cook for 4 to 5 minutes, until softened.
- Sprinkle the flour over the onions and stir constantly for about 1 minute.
- Slowly pour in the milk and heavy cream, stirring well to keep the sauce smooth.
- Add the corn, sugar, salt, and black pepper. Stir to combine.
- Reduce the heat to medium-low and simmer for 10 to 12 minutes, stirring occasionally, until the sauce thickens and the corn is heated through.
- Lightly mash some of the corn using the back of a wooden spoon to help thicken the mixture while leaving most of the kernels whole.
- Cook for another 2 to 3 minutes, then taste and adjust the seasoning before serving.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
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